Pressure Cooker Pork Adobo

Pressure Cooker Pork Adobo

Growing up as a First Generation Filipino American, I was exposed to many different flavors and food textures as a child. While some of the flavors were amazing other’s were not so amazing, it was all a tasting game at one point.

I remember eating Pork Adobo when I was little in my Tita Luces (Aunt) kitchen. Among her many delicious dishes, I came across Pork and Chicken adobo in her home. I fell in love with the dish and couldn’t wait till I would be able to prepare it for myself in the future.

Instant Pot Filipino Pork Adobo

When I grew up and finally was able to properly use a working stove I sat in the kitchen with my Tita Jho and watched her make this delicious dish using our family recipe. The one thing she taught me as a young bright-eyed teenager was that it’s good to sit down and watch or listen to someone who knows how to cook the dish and learn by interacting with them. Most importantly it was about trial and error in executing the dish.

After many years or preparing this dish, I finally mastered it in my early 20’s, this dish has become a family favorite in my home. One truth about this dish is making it on the stovetop has always been a multi-hour process for me and let’s face it, it wasn’t made often because of this.

When I discovered the amazing Instant Pot pressure cooker I thought wow! My cooking soul mate is finally here and she is ready to create some delicious food for me.

I have successfully cut down the cooking time for this dish from two and a half hours to 15 minutes. Seriously though that’s a miracle in itself I tell you. I really hope you enjoy my families take on this super popular dish in the Philippines and I hope you share it with all of your friends and family.

Instructions

Plug in your pressure cooker and hit Saute or Chicken/Meat. Heat up oil and saute the garlic until about halfway cooked. Add the pork (or chicken, beef, pork cuts) with a dash of salt and pepper and saute until slightly browned.

I just made this, tonight with country style ribs and I should have purchased more meat – it fell apart and created A LOT of liquid – had to add more cornstarch/water mixture to thicken it up – and more soy – it was VERY sweet. Otherwise, it was good!

I have made pork adobo for years, the old fashioned way, and loved it. I used a recipe from Sunset magazine, that I thought was very good. I am not Filipino, but live in a small town in S.E. Alaska with a fairly large Filipino community. I recently bought an Instant Pot and can hardly wait to try this quicker, easier way to cook pork adobo!

I would start with adding an extra 7 minutes, if it’s not completely fall off the bone after it’s resting period you can boil it in the sauce until it’s to your liking. Please let me know if that worked for you. I can defiantly add it to the recipe above for other’s who want to double theirs as well. Enjoy!

I actually used pork shoulder instead. I ended up increasing time to only 19 minutes because I read somewhere that it’s more about the size of the meat rather than the quantity. I also read something about how you should add a minute for every 2 minutes it took to reach pressure? I didn’t totally understand that one, so I just guesstimated that I didn’t need to fully double the time. I also didn’t move the pressure valve back to pressure, so it basically steamed the whole time and I didn’t know it. ? That all said, it tasted really good and the meat was tender! That flavor really smacks you in the mouth!

I found your recipe online earlier today and ended up making it for dinner. I made a couple slight changes – wife and I like our adobo a bit on the sour side so I put more vinegar. I also wanted to get a good sear on the ribs so I did that on a cast iron pan (after seasoning w/salt & pepper). I also didn’t thicken the sauce as I was too lazy tonight…lol.

Anyways, it turned out great! Wife and kids loved it…and I did as well (I’m usually pretty critical of my own cooking, especially when using a new recipe. By the way, I’m new to the IP world and recently started a Facebook group for Filipino recipes. I searched for one and none came up…so figured I’d start one and see if it can gain some traction. I’m by no means a great cook. I posted a few pictures of what I did, as well as a link to your blog.

I’ll be trying out some of your other recipes – they look great so far. Cheers!

I made this last night for my husband and son. I used boneless pork ribs. I cooked for 10 minute and used a packet of pork gravy mix (powdered) since I didn’t have any corn starch or flower. It was excellent! My family loved it. I also added 6 medium carrots chunked up during the simmering phase and they were great too!

I made this tonight at my mom’s house. She and I loved it, and my dad, who requires pureed foods, ate the entire meal pureed. I made white rice (with a big ass chunk of butter for my dad’s pureed portion) and frozen romano beans sauteed with garlic and crushed tomatoes. My dad’s health care aide who is from the Philippines said it smelled exactly right. : )

My only complaint is that the pork was a teeny bit dry. That said, I used a frozen, defrosted pork tenderloin ’cause that’s what my mom had.